Discover The Revolutionary Training Method
the World’s Top Chefs Use in
Cooking Great Chinese Gourmet Foods!

Whether you are total beginner with zero knowledge but with deep interest in Chinese cooking, or a semi-experienced cook with some background in preparing Chinese food within the confines of your kitchen, with only family and friends sampling your concoctions, or even a professional chef looking to brush-up on the key fundamental and advanced aspects of great Chinese cooking, you all have come to the right place!

Here’s what I anticipate to be your biggest frustrations:

Now here’s what I anticipate to be your biggest fears. You may be cooking for a party of friends and the food doesn’t come up right, and you’re totally embarrassed! Friends laughing at your back saying how bad a cook you are and how you can never come up with totally acceptable concoction ever. Or, you may be preparing a simple Chinese meal for a date perhaps, and suddenly the food tastes weird and not at all what you expect, and you both end up ordering take-out food! Now, that’s really embarrassing and might even ruin your chances of getting a second date.

Here’s what I anticipate causes you the most amount of anger. You have tried things over and over again: purchased all the e-books you can get your hands on, watched instructional videos and attended classes online or even in schools, all to no avail! You try harder and harder to learn how to prepare healthy Chinese food, but can’t seem to do it right all the time.

Now here’s what I anticipate the ideal picture you make in your mind to when you desperately dream of becoming an Expert Chinese Cook:

The price I’m going to charge is at $107 with free handling and shipping, and here’s why it’s so little compared to the value you get: the information provided in the books and instructional videos are the same materials taught in a prestigious Chicago culinary school and is worth as much as $1500! The key techniques, tips and secrets have been accumulated by the Master Chef himself for more than 30 years and have been taught to over a thousand culinary chefs for 8 years now.

The same material you pay for now will only equal to a single culinary class instead of taking the full 15 sessions, which basically translates to almost 12 times what students would have to pay!

The bonuses I’m going to throw in to make purchasing my product a no-brainer will include the following: Worksheets, Checklists, and Coaching.

Let me tell you what you’re going to miss out on if you don’t buy from me immediately, and why it is in your best interest to purchase from me immediately:

You’ll be wasting your time searching the internet for unique and great-tasting Chinese recipes that are not even close to how you imagine it will taste like. You’ll be more frustrated than ever before while learning the shoddy techniques taught by inexperienced chefs, who proclaim themselves Master Chefs only after learning to cook a dish or two.

With these videos, you can take advantage of learning recipes and cooking styles perfected for over than 30 years by someone who owned, managed and cooked food in an authentic Chinese restaurant in Chicago.

Now allow me to tell you how my father started on his journey to perfect the cooking techniques for Oriental gourmet dishes.

A SPECIAL MESSAGE FROM THE MASTER CHEF, CHU-YEN LUKE

Being a master chef didn’t happen to me overnight. The pain-staking process began 30 years ago with my grandmother having lots of influence in my desire to become a good cook. My grandparents used to own three (3) separate Carryout restaurants in their time in 1920’ and 1930’s. While I was under guardian grandma, she got me a part-time job working at the Chinese grocery store in Chinatown where we lived. This was all through elementary and highschool. After I was proficient on sales and ingredient recognition, I was promoted to a position where I would be cooking for the staff of 10 plus employees. This was the greatest experience I have gained from this job.

While grandma had influenced me in wanting me to be a good Chinese cook, she also wanted me to go to school and get a good job. I enrolled in engineering school and completed 3 ½ years of study before I got married. This is the time when we decided to open an Oriental grocery store in uptown where we catered to mostly American clientele. As the business progressed, customers began asking what to do with ingredients such as cloud ears, lily flower, dried mushroom to name a few. Then from these inquiries, we formulated cooking instructions in the back of the store which we could only accommodate 13 students at one night each week, then two, three and four.

We stayed on this location for 10 years, and then we decided to expand, hire helpers and move to a bigger location where we spent the next 20 years. While in this location, we’ve signed a contract with one of the most prestigious department stores in Chicago, which is Marshall Field (now Macy’s). We were contracted to supply cooked food to their food court in three different locations for 8 years before we decided to hang up the apron on spring 2002.

Back then, I was really afraid because I quit my engineering job to become an entrepreneur and could not fail. So cooking was the only quest, thus being a Master Chef was a must!

Now I must tell you, I had gone through “desperate measures” on this quest. Experience from previous jobs was not enough so many books were purchased, tests in various restaurants, interviewing key persons in food business as well as reading a lot of articles and published documents were the things I went through.

Once you order the Definitive Chinese Cooking DVDs, we will send your personal set to you immediately by mail.  Thanks for reading this, and have a good day!  I know that you’ll love this and you and your family will enjoy it.

Sincerely,


Ala Luke
Wok Fuson

P.S. This is a fantastic set and it's our best production, yet! Purchase a copy for yourself, and get one for a friend or relative. Get this offer right now since has invaluable information that you can't find anywhere on the Internet..